Ingredients
Shrimp Gumbo
- 6 TBS Olive Oil
- Cubed Smoked Sausage (Can use Andouille or Kabosa
- 3 Stalks of Celery Finely Chopped
- 1 Yellow Onion Chopped
- Whole Garlic Minced
- Large Can of Vegetable Juice
- 3 ounces of Texas Pete Hot Sauce
- 48 ounces of Chicken Broth
- Small Can of Tomato Paste
- 1 Bell Pepper
- 5 lbs of Potatoes cubed
- 3 TBS All Purpose Flour
- Salt
- Pepper
Garlic Cheddar Cheese Biscuits
- 2 Cups of Self Rising Flour
- Large Dollop of Butter Flavored Crisco
- 1 Cup of Cheddar Cheese
- 1 TBS Garlic
- 1 Cup of Milk
- Butter
Directions
Shrimp Gumbo
In 3 tablespoons of olive oil, saute’ sausage, celery, onion in a small saute’ skillet. After it has saute’ a while add garlic and then bell pepper. Stir well. In a large stock pot put vegetable juice, chicken broth, and tomato paste and bring to a slow boil. Pour in sauteed veggies and cubed potatoes. Add one pound bag of okra. Stir. Add Shrimp. Put lid on pot and let cook for ten minutes. In the same skillet that the vegetables were sauteed in, add 3 tablespoons of olive oil, 3 tablespoons of all purpose flour to make a rue, stir and let flour brown, zest a little garlic into rue, stir and then add rue to stock pot. Add salt and pepper to taste. Continue to cook to let potatoes get soft. Serve over rice.
Garlic Cheddar Cheese Biscuits
In a mixing bowl add flour, Crisco, cheese and stir well with a fork. Add garlic. Make a well in the center of the mixture and add milk incrementally until it is blended well and wet. Grease a baking sheet and set aside. On cutting board or wax paper, scatter a little flour. Spoonful of batter and roll on flour and flatten to make a patty and place of baking sheet. Bake on 450 degrees for minutes 15 to 20 minutes. Brush with melted butter on top and bake another 5 minutes until golden brown,
